Equipment
Ingredients
Russian Dressing
- 30 g mayonnaise
- 15 g ketchup
- 5 g prepared horseradish
- 2 ml worcestershire sauce
- 1 g sweet paprika
Sandwich Components
- 4 rye bread, sliced
- 30 g unsalted butter, softened to room temperature
- 4 swiss cheese, sliced
- 225 g corned beef, thinly sliced
- 100 g sauerkraut, thoroughly drained
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 791 kcal
- Protein
- 34 g
- Carbohydrates
- 39 g
- Fat
- 55 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 2396 mg
- Saturated Fat
- 22 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 137 mg
- Potassium
- 604 mg
- Calcium
- 439 mg
- Iron
- 4.9 mg
- Magnesium
- 66 mg
- Phosphorus
- 469 mg
- Zinc
- 5.9 mg
- Vitamin A
- 267 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 3.3 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.56 mg
- Niacin
- 7.0 mg
- Folate
- 102 mcg
- Water
- 171 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the mayonnaise, ketchup, horseradish, worcestershire sauce, and paprika. Stir well until completely smooth and set aside.
Place the sauerkraut in a fine mesh strainer and press down firmly to extract as much liquid as possible. It must be very dry to prevent a soggy sandwich.
Lay the four slices of rye bread flat on a cutting board. Spread the Russian dressing evenly over one side of each slice. Place one slice of Swiss cheese on two of the bread slices.
Layer the thinly sliced corned beef evenly over the cheese. Top the meat with the drained sauerkraut, then add the remaining Swiss cheese. Close the sandwiches with the remaining bread, dressing side down.
Spread the softened unsalted butter evenly over the top exterior slices of the assembled sandwiches.
Heat a large skillet over medium-low heat at roughly 175°C/350°F. Place the sandwiches butter-side down in the skillet. Spread butter on the exposed top slices while the bottoms cook. Grill for 3 to 4 minutes until the bottom is golden brown and crispy.
Using a spatula, carefully flip the sandwiches. Cook for another 2 to 3 minutes until the second side is golden and the Swiss cheese is thoroughly melted and the meat is heated through to at least 74°C/165°F.
Remove from the skillet, slice in half diagonally, and serve immediately while hot.
Chef's Notes
- For the ultimate crispiness, ensure the sauerkraut is squeezed completely dry; moisture is the absolute enemy of a toasted deli sandwich.
- If you want to ensure the Swiss cheese melts perfectly without burning the rye bread, place a mixing bowl dome or skillet lid over the sandwich during the last minute of cooking.
- Ask your deli for thinly shaved corned beef and pile it gently rather than folding it flat. This technique creates pockets of air that trap heat, enhancing flavor and warming the meat evenly.
- Warming your deli meat slightly in a separate pan before building the sandwich guarantees a hot center, especially helpful if your meat came straight from a very cold refrigerator.
Storage
Refrigerator: 1 day — Best eaten fresh; bread will become soggy upon storing.
Troubleshooting
Soggy bottom bread
Cause: Sauerkraut retained too much moisture or heat was too low to crisp the bread.
Fix: Cannot be fixed once assembled and soggy.
Prevention: Squeeze sauerkraut vigorously in a strainer or paper towel before assembly. Use medium-low heat to ensure crisping.
Bread burns before cheese melts
Cause: Skillet temperature was too high.
Fix: Lower the heat immediately and place a lid over the skillet to trap steam and encourage cheese melting.
Prevention: Maintain medium-low heat and allow time for the heat to penetrate.
Cultural Context
The Reuben sandwich is a hallmark of American delicatessens, though its exact origins are heavily disputed. Food historians suggest it was likely invented in the 1920s either at Reuben's Delicatessen in New York City by Arnold Reuben, or at the Blackstone Hotel in Omaha, Nebraska, by a Lithuanian-born grocer named Reuben Kulakofsky.
